Step 1

Heat 2 tbs oil in a large frypan over medium-high heat. Season the cutlets and cook for 2 1/2 minutes each side or until golden. Transfer to a plate.

Step 2

Reduce heat to medium-low, drain remaining oil from the pan and discard, then add the balsamic vinegar. Bring to a simmer and cook, stirring, for 1 minute or until slightly reduced. Return the cutlets to the pan and cook for a further 2 minutes each side, basting constantly with the balsamic glaze.

Step 3

Blanch the snowpeas in boiling water, drain, then refresh under cold running water. Combine with the grapefruit zest, juice and segments, fennel, reserved fronds and remaining 2 tbs olive oil. Season and toss to combine, then divide among bowls and serve topped with the pork cutlets and any cooking juices.